Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Spicy and Sour Sze Chuan Soup(recipe and pic)

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Asian Soups
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Mon Sep 06, 2004 2:25 pm    Post subject: Spicy and Sour Sze Chuan Soup(recipe and pic) Reply with quote

Here's one of Benny's favourite soup dishes. There are many versions of this soup. But this one is my own concoction. Hope you try it some time too.



Ingredients:
1 litre rich chicken stock(used chicken bones to boil)
200 g shredded bamboo shoots
200 g bean sprouts
150 g black fungus(soaked in water to soften, shred)
10 pc preserved chinese mushrooms(shredded)
1 egg(beaten)
3 tbsp Sze Chuan Peppercorns(if not, just use white or black peppercorns)
10 tbsp chinese Black Vinegar
2 tbsp Dark Soya Sauce
Salt to taste
6 tbsp water mixed with 4 tbsp potato Starch
a bunch of fresh coriander leaves

Method:
1. In a large pot, add chicken stock to boil.
2. Add peppercorns, vinegar, dark soya sauce to boil for 15 mins.
3. Add salt to taste.
4. Add all the vegetables except bean sprouts, egg.
5. Cook for 10 mins on medium heat.
6. Then add the starch mixture.
7. Stir till the soup thickens.
8. Add beaten egg and stir gentlely.
9. Turn off the fire/stove.

To serve, add a spoon ful of bean sprouts and add boiling hot soup over it, to semi cook the bean sprouts. To garnish, add a pinch of fresh coriander leaves on top.

Gina
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Wed Feb 01, 2012 6:03 pm; edited 2 times in total
Back to top
View user's profile Send private message Send e-mail Visit poster's website
cookiemonster
lurker


Joined: 22 Dec 2005
Posts: 42
Location: Paris, France

PostPosted: Sun Apr 01, 2007 3:04 am    Post subject: Reply with quote

Gina, can I ask you what are pepper corns?
If I can't find any in France, can I subsitute it with black pepper or something?
Thanks!
Back to top
View user's profile Send private message Send e-mail
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sun Apr 01, 2007 7:23 am    Post subject: Reply with quote

peppercorns are seeds of ground pepper coffee before its grounded into white pepper powder, that's peppercorns.

the flavour is more instense and less spicy when its cooked whole. when you want it more spicy, you would ground it. Wink
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
cookiemonster
lurker


Joined: 22 Dec 2005
Posts: 42
Location: Paris, France

PostPosted: Sat Apr 07, 2007 10:00 am    Post subject: Reply with quote

Thanks Gina for the prompt reply!!
I'll try and find it this wkend at the supermkt!!
Yipee~~ Very Happy
Back to top
View user's profile Send private message Send e-mail
singapore gal
moderator


Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Wed Nov 11, 2009 6:02 am    Post subject: Reply with quote

Hi Gina,

is this hot and sour soup like the ones we find in those Beijing noodle places (suan la tang)?

-SG
_________________
Life is short so never pass an opportunity to taste new foods!
Back to top
View user's profile Send private message Yahoo Messenger MSN Messenger
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Wed Nov 11, 2009 8:29 am    Post subject: Reply with quote

don't know if its the same thing. But I think its not. the suan la tang is red in colour?
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
singapore gal
moderator


Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Fri Nov 13, 2009 1:15 am    Post subject: Reply with quote

Yes, the suan la tang is red in colour but I assume it is because of the chili oil. So this recipe is a little different?
_________________
Life is short so never pass an opportunity to taste new foods!
Back to top
View user's profile Send private message Yahoo Messenger MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Asian Soups All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group